On Tuesday, December 8, 2015 at 11:22:29 AM UTC-8, cshenk wrote:
> wrote in rec.food.cooking:
>
> > On Monday, December 7, 2015 at 9:11:47 PM UTC-8, isw wrote:
> > > I recall that when I was a kid <mumble> years ago, Lea & Perrins
> > > was strong and peppery hot. Or maybe it was just that I was a kid.
> > > I loved to make roast beef sandwiches with nothing more than some
> > > sliced beef and a lot of Lea & Perrins on white bread.
> > >
> > > Anyhow, these days, it seems like the stuff is only a shadow of its
> > > former self. Anybody else think that too?
> >
> > I can't taste any loss of potency. In fact, in one sauce recipe I
> > make I have cut the amount of Lea and Perrins in half.
> >
> > How old is your bottle? It should be replaced at least once a year,
> > in my opinion.
>
> LOL? REplace a bottle? Who has one last a whole year?
>

Maybe isw. He was complaining about lack of oomph, condiments lose
oomph with age -- to me the question was obvious.

On Wednesday, December 9, 2015 at 7:53:38 AM UTC+10, wrote:
> On Tuesday, December 8, 2015 at 11:22:29 AM UTC-8, cshenk wrote:
> > wrote in rec.food.cooking:
> > >
> > > How old is your bottle? It should be replaced at least once a year,
> > > in my opinion.
> >
> > LOL? REplace a bottle? Who has one last a whole year?
>
> Maybe isw. He was complaining about lack of oomph, condiments lose
> oomph with age -- to me the question was obvious.

Given that L&P age the sauce for 3 years before bottling, I don't think it should lose its oomph in 1 more year.

In article >,
wrote:

> On Tuesday, December 8, 2015 at 11:22:29 AM UTC-8, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > On Monday, December 7, 2015 at 9:11:47 PM UTC-8, isw wrote:
> > > > I recall that when I was a kid <mumble> years ago, Lea & Perrins
> > > > was strong and peppery hot. Or maybe it was just that I was a kid.
> > > > I loved to make roast beef sandwiches with nothing more than some
> > > > sliced beef and a lot of Lea & Perrins on white bread.
> > > >
> > > > Anyhow, these days, it seems like the stuff is only a shadow of its
> > > > former self. Anybody else think that too?
> > >
> > > I can't taste any loss of potency. In fact, in one sauce recipe I
> > > make I have cut the amount of Lea and Perrins in half.
> > >
> > > How old is your bottle? It should be replaced at least once a year,
> > > in my opinion.
> >
> > LOL? REplace a bottle? Who has one last a whole year?
> >
>
> Maybe isw. He was complaining about lack of oomph, condiments lose
> oomph with age -- to me the question was obvious.

Nope. We always have it on hand, and go through at least one large (not
gallon) bottle a year. It's a major ingredient in a couple of compound
sauces I make, and if figures largely in our household's amped-up
version of Chex Snack Mix. We go through several sets of boxes of
cereals every holiday season. It was when I was making up a batch of
that, that I realized that the L&P just didn't have the punch that I
recall.

Isaac

isw wrote:
>
> ... It's a major ingredient in a couple of compound
> sauces I make, and if figures largely in our household's amped-up
> version of Chex Snack Mix. We go through several sets of boxes of
> cereals every holiday season. It was when I was making up a batch of
> that, that I realized that the L&P just didn't have the punch that I
> recall.

I remember it being better years ago too. I wouldn't be surprised if
they changed it to save money. So many food products change, or are
sold in smaller containers.

Perhaps you can reduce it a small amount to perk it up?

wrote in rec.food.cooking:

> On Tuesday, December 8, 2015 at 11:22:29 AM UTC-8, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > On Monday, December 7, 2015 at 9:11:47 PM UTC-8, isw wrote:
> > > > I recall that when I was a kid <mumble> years ago, Lea & Perrins
> > > > was strong and peppery hot. Or maybe it was just that I was a
> > > > kid. I loved to make roast beef sandwiches with nothing more
> > > > than some sliced beef and a lot of Lea & Perrins on white bread.
> > > >
> > > > Anyhow, these days, it seems like the stuff is only a shadow of
> > > > its former self. Anybody else think that too?
> > >
> > > I can't taste any loss of potency. In fact, in one sauce recipe I
> > > make I have cut the amount of Lea and Perrins in half.
> > >
> > > How old is your bottle? It should be replaced at least once a
> > > year, in my opinion.
> >
> > LOL? REplace a bottle? Who has one last a whole year?
> >
>
> Maybe isw. He was complaining about lack of oomph, condiments lose
> oomph with age -- to me the question was obvious.

Grin, maybe but I've not had a bottle last more than 6 months here.

--